ONSC's Cookin', Grillin', and Bacon thread (1 Viewer)

[fj40z]

Heres one for you @GLTHFJ60
View attachment 1841466
Left the double cream out to satisfy some veggy/vegan/antigluten friends. Was maybe less than typical turkey day side but turned out well.


Hot hot roots with fresh mango and coconut relish

Coming from someone who usually turns his nose up at anything vegetarian I can honestly say that was delicious.

 

[lt1fire]

We used leftovers also, including turkey, in a curry.

 

[JohnVee]

Got back to my parent's house last night at 5pm. My mom hands me a plate of steaks and says "Good, you're home. Grill these". Turned out about perfect, no gray at all.

 

[JohnVee]

Nothing exciting today. Ensure Vanilla Raspberry Malted Smoothie.
EDIT: For the old man, not me!

 

[jfz80]

Mini meatloaf muffins for pops....

 

[jamesurq]

I just did this for lunch.

 

[jfz80]

just another hazmat ^4 cooking affair....

 

[stevezero]

That makes my O ring hurt.

 

[jfz80]

via Imgflip Meme Generator

 

[shellb]

Winter grilling with my @Ontharox knife!

 

[JohnVee]

You've got great meat.

 

[stevezero]

You've got great meat.

Sigh, i knew I should have met you at somewhere other than Zaxby's the other night. LOLOL

 

[shellb]

After the steak and 17 hours later...

Tailgate time!

 

[RedHeadedStepChild]

20 pounder. Sitting in a brown sugar brine. Went in 12/12. I’ll pull it 12/22 and get it on hickory and Apple 12/24. Maple brown sugar garlic glaze to finish for a Christmas feast.

 

[RedHeadedStepChild]

Maybe this belongs in the HAM thread...

 

[jamesurq]

Damn. 2 weeks of brining? Wowzers.

 

[weejub]

I'm sure RHSC has a special two week brine that has less salt than normal

 

[RedHeadedStepChild]

Damn. 2 weeks of brining? Wowzers.

1/2 day per pound. Less and you get a grey core. That’s why I want it out on 12/22. It’ll give it a few days to balance the salts across all the cells.

 

[mtweller]

Bought the Weller Christmas beef tenderloin tonight. Debating cook method. I want to smoke it on my Green Mountain pellet smoker, but open to feedback if anyone's tried that before. Don't want to risk it on a $75 chunk of meat.

 

[weejub]

@mtweller

• Smoke it to 130-140 degree core temperature - should be rare and bloody
• Remove it - slice to the thickness people want - 1-2"+
• Then flash fry in butter, rosemary w/ salt and pepper on an iron skillet to get it to Medium Rare, etc.

Edit - I didn't make the video for real . . I would never cook a steak to well done like this guy did!


I made a video for you: